Tuxedo Turkey
Elevate your holiday table with the show-stopping "Tuxedo Turkey," a stunning twist on roasted turkey that's as flavorful as it is visually striking. This recipe features a 12-pound bird enveloped in a fragrant herb butter made with fresh rosemary, thyme, sage, and garlic, ensuring every bite is tender and aromatic. What sets this dish apart is the dramatic two-tone glaze—half the turkey is brushed with a bold mixture of olive oil, brown sugar, and black cocoa powder for a “tuxedo” effect, creating a perfect balance of sweet and savory flavors. With a moist, juicy interior, thanks to aromatics like lemon, onion, and celery stuffed inside, and basting with chicken stock, this turkey makes an unforgettable centerpiece. Perfect for Thanksgiving or any special occasion, this recipe delivers on taste, presentation, and elegance.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 4 cloves garlic cloves, minced
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons black cocoa powder
- 1 whole lemon, quartered
- 1 whole onion, quartered
- 1 whole carrot, roughly chopped
- 2 stalks celery stalk, roughly chopped
- 2 cups chicken stock
Instructions
Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and allow it to sit at room temperature for 30 minutes.
Rinse the turkey inside and out with cold water, then pat it dry thoroughly with paper towels.
In a small bowl, combine the butter, rosemary, thyme, sage, garlic, kosher salt, and black pepper. Mix well to create an herb butter.
Carefully loosen the skin of the turkey by sliding your fingers underneath, starting at the breast area. Spread half of the herb butter evenly under the skin, then spread the remaining mixture over the entire surface of the turkey.
Stuff the cavity of the turkey with the quartered lemon, onion, carrot, and celery.
Tie the legs of the turkey together with kitchen twine and tuck the wingtips under the body to prevent them from burning.
In a separate small bowl, whisk together the olive oil, brown sugar, and black cocoa powder to form the 'tuxedo' glaze.
Brush the glaze mixture over one half (either left or right) of the turkey to create a dramatic two-tone appearance. Leave the other half unglazed.
Place the turkey on a rack in a large roasting pan. Pour the chicken stock into the bottom of the pan to keep the turkey moist during cooking.
Roast the turkey in the preheated oven, basting every 30 minutes with the juices from the pan. If the turkey skin begins to brown too quickly, tent it loosely with aluminum foil.
Cook the turkey until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thickest part of the thigh reads 175°F (80°C), about 3 hours for a 12-pound turkey.
Remove the turkey from the oven and let it rest, tented with foil, for 20-30 minutes before carving. This allows the juices to redistribute for a moist and flavorful result.
Carve the turkey and serve with your favorite sides. Enjoy your beautifully roasted 'Tuxedo Turkey'!
Nutrition Facts
Calories |
8835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.7 g | 415% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4101 mg | 1367% | |
| Sodium | 7306 mg | 318% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 30.5 g | ||
| Protein | 1339.4 g | 2679% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 68.2 mg | 379% | |
| Potassium | 14241 mg | 303% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
